Tillie Doyle
Cookies are typically baked in the oven, but it is possible to make them on a stovetop in a frying pan or skillet. This alternative method can be useful if you don't have access to an oven, and it also simplifies the baking process by allowing you to mix and bake the dough in the same pan. There are various recipes for stovetop cookies, including chocolate chip, peanut butter, and even rum-flavoured cookies. The basic process involves melting butter in a pan, adding eggs, sugar, and other ingredients, then cooking the mixture over low heat until it's thick and well-blended. The dough can then be shaped into cookies and cooked in the pan over low heat until crispy.
| Characteristics | Values |
|---|---|
| Type of Pan | Skillet, Frying Pan, Cast Iron Pan |
| Pan Temperature | Low Heat |
| Pan Size | 10-inch, 14.5-inch |
| Ingredients | Butter, Sugar, Flour, Eggs, Vanilla Extract, Chocolate Chips, Baking Soda, Salt |
| Add-ons | Nuts, Toffee, Dried Fruit, M&Ms, Oats, Coconut, Dates, Rum Extract |
| Texture | Crisp Crust, Gooey Centre, Chewy Interior |
| Preparation | Melt Butter, Add Sugar, Eggs, Vanilla, Flour, Mix, Bake |
| Serving | Warm, Topped with Ice Cream, Whipped Cream, or Cold |
| Storage | Room Temperature, Freeze |
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What You'll Learn
Chocolate chip skillet cookies
Yes, you can pan-fry a cookie! In fact, there are several recipes for making chocolate chip cookies in a skillet. Here is a guide on how to make them, with some extra tips and tricks included.
Ingredients
To make chocolate chip skillet cookies, you will need the following ingredients:
- Butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
- Flour
- Baking soda
- Salt
- Chocolate chips or chunks
You can also add some extra ingredients to the mix, such as chopped nuts, dried fruit, M&Ms, or chopped-up candy bars. If you want to make the cookies gluten-free, simply swap out the all-purpose flour for a gluten-free alternative.
Method
First, preheat your oven to 350°F. You will need an oven-proof skillet, preferably a 10-inch cast iron skillet, but a basic skillet or an enameled version will also work. Avoid using a skillet with wooden or plastic handles.
In your skillet or a separate bowl, melt the butter over medium-low heat. If you are using a separate bowl, transfer the melted butter to the skillet. Next, stir in the granulated sugar, brown sugar, and vanilla, and let the mixture cool for about 5 minutes. Whisk in the egg until blended.
In a separate bowl, mix the flour, baking soda, and salt. Then, slowly add the dry ingredients to the wet mixture in the skillet, stirring until you have a smooth dough. Be sure to mix quickly so that the chocolate doesn't melt before baking. You can also add the chocolate chips or chunks at this stage, folding them into the dough.
Once the dough is ready, spread it evenly in the skillet and pop it in the oven. Bake for 20-25 minutes, or until the edges are golden brown and the center is still slightly soft and gooey.
Tips and Tricks
- If you want to get ahead, you can make the dough a day in advance and keep it in the refrigerator until you are ready to bake.
- If you are using chocolate chips, use chopped chocolate instead, as it spreads much better.
- If you are using a cast-iron skillet, you can re-season it by frying up some potatoes or another mild-flavoured food in the pan.
- Serve the skillet cookie warm with a scoop of vanilla ice cream, or allow it to cool and slice it like a regular cookie.
- Any leftovers will keep at room temperature for up to five days or in the freezer for up to three months.
Enjoy your chocolate chip skillet cookies! They are perfect for a cozy night in or a romantic dinner for two.
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Gluten-free cookies
Yes, you can pan-fry cookies! One way to do this is by making skillet cookies, which are made in a pan and baked in an oven.
Now, if you're looking for a gluten-free cookie recipe, there are several options you can try. Here's a detailed guide to help you get started:
Ingredients
First, let's talk about the ingredients. The type of flour you use is crucial when making gluten-free cookies. Here are some options:
- All-purpose gluten-free flour: You can use a cup-for-cup all-purpose gluten-free flour blend. These blends usually contain starches and xanthan gum, which helps replace the elasticity and texture of gluten. Brands like Cup 4 Cup, Pillsbury, and Bob's Red Mill offer such options.
- Almond flour: Almond flour adds moisture, richness, and a nutty flavor to your cookies. However, it cannot be used as a 1:1 substitute for gluten-free baking flour due to its different properties. If you want your cookies to be nut-free, you can substitute almond flour with additional gluten-free flour.
- Other gluten-free options: You can also experiment with other gluten-free flours like rice flour, buckwheat flour, or oat flour. However, these may not be suitable for a 1:1 substitution, so start with a small amount and adjust accordingly.
Tips for Using Gluten-Free Flour
When using gluten-free flour, keep these tips in mind:
- Measuring: When measuring gluten-free flour, avoid scooping directly from the bag with your measuring cup. Instead, use a spoon to fill the measuring cup, and then level it off with a knife. This ensures you don't pack in too much flour.
- Xanthan Gum: If your gluten-free flour blend doesn't contain xanthan gum, you may need to add it separately. Xanthan gum helps improve the texture and elasticity of your cookies. However, if your blend already contains it, don't add extra.
- Resting the Dough: Letting the dough rest for about 30 minutes after mixing can help improve the texture of your cookies. This allows the flour to hydrate and prevents grittiness.
Additional Ingredients
- Butter: Browning the butter can add a nutty flavor to your cookies. If you're making dairy-free cookies, you can use vegan butter, but you don't need to brown it.
- Sugar: You can use a combination of granulated and brown sugar to add sweetness and a caramel flavor to your cookies. If you prefer a sugar alternative, you can try a sugar-free substitute or swap the brown sugar for maple syrup and add a little extra flour.
- Chocolate: You can use chocolate chips or chop up a chocolate bar into chunks. Semi-sweet chocolate chips are a popular choice, but you can also experiment with dark chocolate or dairy-free/vegan options.
- Add-ins: Feel free to add chopped nuts, dried fruit, M&Ms, or chopped candy bars to your cookies for extra flavor and texture. Just be mindful that too many add-ins may affect how your cookie dough spreads.
Baking and Storage Tips
- Baking time: To ensure gooey cookies, avoid over-baking them. Bake for around 8 minutes, and they should be slightly underdone in the center. If you prefer fluffier cookies, chill the dough for about 30 minutes before baking.
- Freezing dough: You can scoop your cookie dough into balls and freeze them. This way, you can bake just the amount you need, and the rest can be stored for up to three months.
- Storage: Gluten-free cookies can be stored at room temperature for up to five days or frozen for up to three months.
With these tips and tricks, you're well on your way to becoming a gluten-free cookie connoisseur! Remember to experiment with different ingredients and techniques to find what works best for your taste preferences. Happy baking!
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Freezing the dough
Freezing cookie dough is a great way to plan ahead for the holiday baking season or to satisfy a spontaneous cookie craving. It can be frozen for up to three months and baked straight from frozen, resulting in warm, fresh cookies in a matter of minutes.
Before freezing, it is important to portion out the dough. This can be done by scooping the assembled dough into individual portions and arranging them on a lined baking sheet. If you are making cookies that need to be rolled into balls, chill the dough for an hour in the refrigerator first, to prevent them from sticking together in the freezer. Once the dough has chilled, roll it into balls and place them on a tray or plate.
Once the dough is portioned out, place the tray flat in the freezer. Once the dough balls are frozen solid, transfer them to a labelled, dated, airtight container or freezer bag. It is important to press out as much air as possible to prevent freezer burn.
When you are ready to bake your frozen cookies, preheat the oven and place the frozen dough balls on a lined baking sheet. Most frozen cookies will need an extra minute or two in the oven. If you are baking sliced cookies, let the log of dough warm on the counter for 10-15 minutes, then slice it into thick disks with a sharp knife. Space the cookies a few inches apart on a lined baking sheet and bake according to your recipe, adding a little extra time if baking from frozen.
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Using an oven-safe skillet
Cookies can be made in an oven-safe skillet, also known as a stovetop method. This method is ideal for those who do not have access to an oven. The skillet should be non-stick and oven-proof. A well-seasoned cast-iron pan is perfect, but a basic skillet or an enameled version works well too. It is important to avoid skillets with wooden or plastic handles.
The ingredients for stovetop cookies are the same as regular cookies, with staples like butter, brown sugar, vanilla, eggs, and chocolate chips. The ingredients are mixed in the same way as regular cookies, with the option to add in extra ingredients like nuts, toffee bits, or dried fruit. The dough should be chilled for at least an hour, or overnight, as freshly mixed dough is too soft to work with.
Once the dough is chilled, the skillet should be heated over very low heat. Place up to four cookies in the pan, leaving about an inch of space between them, and cover with a lid. Allow the cookies to cook for 15-17 minutes, or until they are crisp on the bottom and just set on top. The cookies may seem slightly underdone, but they will continue to set as they cool.
Stovetop cookies can be served warm, with a scoop of ice cream or whipped cream, or cooled and sliced like regular cookies. They can be stored in an airtight container at room temperature for 3-4 days.
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Stovetop cookies
To make stovetop cookies, you will need a skillet or a large non-stick pan. The pan should be oven-proof if you intend to bake the cookies in the pan itself. It is also important to ensure that your pan is the right size; a 10-inch pan is typically recommended for a large cookie that serves a crowd.
The ingredients for stovetop cookies are similar to those of traditional cookies. You will need staples such as butter, sugar (granulated and/or brown sugar), eggs, vanilla extract, flour, baking soda, and salt. For chocolate chip cookies, add chocolate chips or chunks, or use chopped chocolate for better spread. You can also get creative and add extras like chopped nuts, toffee bits, dried fruit, M&Ms, or candy.
To prepare the dough, start by mixing the butter and peanut butter (if using) in a large bowl. Then, add the sugars and vanilla, and mix until combined. Next, whisk in the eggs until fully incorporated. Add the dry ingredients (oats, flour, baking soda, and salt) and gently fold until the dry ingredients absorb the wet mixture. Finally, fold in your choice of mix-ins, such as chocolate chips, M&Ms, or candy. Chill the dough for at least an hour or overnight to ensure it's easy to work with.
Once the dough is chilled, shape it into cookies. Flatten each cookie into an even disk, about 1/4 inch thick, to ensure even cooking. Heat your pan over very low heat, and grease it lightly with butter or non-stick cooking spray. Cook the cookies on one side until golden brown, then carefully flip them to cook the other side. You can also choose not to flip the cookies, resulting in a more classic cookie appearance.
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Frequently asked questions
Yes, you can make cookies in a pan on a stovetop. You can make them with chocolate chips, or as flourless cookies with nuts and dates.
You will need butter, brown sugar, granulated sugar, vanilla extract, eggs, flour, baking soda, salt, and chocolate chips.
First, melt the butter in the pan over medium-low heat. Then, stir in the sugars and vanilla, and whisk in the egg. Finally, add the flour, baking soda, and salt, and stir until smooth. Cook over low heat until the cookies are crisp on the bottom and set on top.
